Cayman-Style Conch Stew
A hearty island stew of tenderized conch simmered with tomato, sweet pepper, and a little coconut milk. The broth is savory and lightly spiced, with enough body to eat as a full meal.
Prep
30m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 700gConch Meat (pounded and cut into bite-size pieces)
- 30mlLime Juice
- 7gSalt
- 3gBlack Pepper
- 20mlVegetable Oil
- 200gOnion (finely chopped)
- 150gGreen Bell Pepper (finely chopped)
- 80gCelery (finely chopped)
- 100gCarrot (cut into thin strips)
- 12gGarlic (crushed)
- 8gScotch Bonnet Chili (finely chopped)
- 300gTomato (finely chopped)
- 30gTomato Paste
- 900mlFish Stock
- 200mlCoconut Milk
- 3gDried Thyme
- 1pcsBay Leaf (whole)
- 2gAllspice (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the conch meat with the lime juice, then season it with the salt and black pepper and set it aside.
- 02
Heat the vegetable oil in a heavy pot over medium heat. Add the onion, green bell pepper, celery, carrot, garlic, and scotch bonnet chili, and cook until the vegetables soften.
- 03
Stir in the tomato and tomato paste and cook until the tomato breaks down and the base becomes thick and glossy.
- 04
Add the seasoned conch meat, then pour in the fish stock. Stir in the dried thyme, bay leaf, and allspice.
- 05
Bring the stew to a gentle simmer, about 95°C (203°F), then cover and cook until the conch is tender.
- 06
Pour in the coconut milk and continue simmering gently, about 90°C (194°F), until the broth tastes rounded and slightly creamy.
- 07
Remove the bay leaf, check the seasoning, and serve the stew hot.
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